A la carte
Starters:
Scallop, fermented lychee, pickled nashi pear and rose
Beef tartar with nori oil, caviar, horseradish, buttermilk and pommes soufflé
Quenelle with cod, poached king crab, Oscietra caviar and marigold oil
Mains:
Monkfish, bergamot, cep mushroom and chicken broth infused with Katsuobushi
Quail breast poached in sake, truffled quail leg ragu, endive and potato waffles
Legumes with mushroom dumplings, beets and carciofini tempura
Desserts:
Selection of Swedish cheeses with salad and bisquits
Poached mandarin, cinnamon parfait and yuzu
Millot chocolate, cherry sorbet, buttermilk caramel and cherry coulis
1250 SEK – 1950 SEK
Available for dinner.
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